Jump to Recipe 
This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It’s kid approved and great for snacks and even breakfast!
Double chocolate zucchini bread – tastes like chocolate cake but is WAY healthier, with enough nutrients for breakfast!
This is an older recipe that everyone loved that I tweaked and updated recently.
The changes are minor but give the bread better rise and a bit more sweetness. Plus, there are a few great paleo friendly chocolate chip options now, so no need to make your own!
Let’s get into all the chocolatey details!
What You Need to Make this Double Chocolate Zucchini Bread
This easy quick bread uses ingredients you might already have on hand if you’re familiar with paleo baking.
Here’s everything you’ll need to prepare this chocolate zucchini bread:
blanched almond flourunsweetened cocoa powderfine sea saltbaking sodaeggsmaple sugar or coconut sugarrefined coconut oilsmooth almond butter or cashew butterpure vanilla extractfresh zucchinidark chocolate chips, paleo friendly
How to Make This Double Chocolate Zucchini Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt, then set aside
In a large bowl, whisk or blend together the coconut oil, nut butter, sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be quite thick) then fold in the shredded zucchini, then the chocolate chips.
Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, about 50 minutes.
Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing.
Store leftovers in the refrigerator for up to 5 days.
One last baking note on the zucchini! Since zucchini contains tons of water, you’ll want to squeeze out as much as possible before mixing it into the batter.
I shredded my zucchini using my food processor attachment, then allowed it to sit in a paper-towel lined bowl while I prepared the batter.
Right before adding it in, I squeezed a ton of water out of it between paper towels, THEN measured to make sure I had the right amount.
I hope you’re ready to bake – I can’t wait for you to try this bread! Let’s go!
Double Chocolate Zucchini Bread {Paleo, GF, DF}
Double Chocolate Zucchini Bread {Paleo, GF, DF}
This super moist and rich double chocolate zucchini bread tastes like dessert but is secretly healthy, Paleo, free of refined sugar, grain free, gluten free and dairy free. It’s kid approved and great for snacks and even breakfast! Prep Time: 15 minutesCook Time: 1 hourTotal Time: 1 hour 15 minutesCourse:Snack/Breakfast/TreatCuisine:PaleoServings: 10 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
1 1/3cupsblanched almond flour6Tbspunsweetened cocoa powder or raw cacao powder1tspbaking soda1/4tspfine grain sea salt1/4cuporganic coconut oilmelted and cooled to almost room temp1/4cupsmooth almond butteror cashew butter, unsalted2/3cupmaple sugaror coconut sugar3large eggsroom temp1tsppure vanilla extract2medium zucchinipeeled (if desired) and finely shredded – 1 3/4 -2 cups shredded), water squeezed out with paper towels2/3cupdark chocolate chipshomemade or Enjoy Life brand
Instructions
Preheat your oven to 350°F and line a medium loaf pan with parchment paper on the bottom and up the sides.
In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt; set aside
in a large bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth.
Add the dry ingredients to the wet until just moistened (batter should be thick) then fold in the shredded zucchini, then the chocolate chips.
Transfer the batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 50-55 minutes.
Cool the loaf on a wire rack for 15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely on the wire rack before slicing. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
*Use refined coconut oil to avoid coconut flavor, if desired. I love this one.
Nutrition
Calories: 322kcalCarbohydrates: 29gProtein: 8gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 205mgPotassium: 333mgFiber: 4gSugar: 19gVitamin A: 151IUVitamin C: 7mgCalcium: 121mgIron: 2mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Want More Paleo Bread and Muffin Recipes? Try one of these!
Double Chocolate Banana Muffins with Tahini
Banana Blueberry Breakfast Bread
Simple Almond Butter Blueberry Muffins
Almond Butter Banana Muffins with Flaxseed
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!